Ingredients: |
Ingredients: Meatballs
1 tablespoons butter
1/2 large onion (white or yellow) peeled and grated
1/4 cup milk
3 slices of bread, crust removed, bread cut into cubes (2 cups of cubed bread)
1 large egg
1 pound of meatloaf mix ground meat
1 teaspoon kosher salt
1 teaspoon freshly ground nutmeg
1/2 teaspoon ground Cardamom
Sauce
2 tablespoons bacon fat
1/4 cup of flour
extra butter for roux (if needed)
1/2 large onions, sliced top to bottom
8 ounces white mushrooms sliced
1 teaspoon garlic minced
2 sprigs of thyme
1 tablespoon of "base" prefer Minor's beef base (at Heinen's in freezer section)
2 tablespoons of Taylor Madeira
2 dashes Worcestershire
1 cup beef broth
1-2 teaspoons of Kitchen Bouquet seasoning sauce (can buy online)
2 teaspoons Ketchup
1 Turkish Bay Leaf
8 ounces sour cream
salt to taste
Wide egg noodles- butter, ground pepper, salt and parsley to taste.
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Directions: |
Directions:Soak bread in milk, shred: Place the cubed bread in a large bowl and mix with the milk. Let sit for 5 to 10 minutes for the bread to absorb all of the milk. Once the bread has soaked up the milk, shred with the tines of a fork or by hand. Sauté grated onion: Melt the butter in a sauté pan on medium-high heat. Stir in the grated onion and cook until translucent and softened, 3-4 minutes. Remove from heat and let cool for a minute. Make meatball mixture with bread, onions, eggs, meat, spices: Stir the cooled onions into the milk bread mixture. Add the eggs, ground pork and beef, salt, pepper, nutmeg, and cardamom. Use your (clean) hands to mix everything together until well combined. (If you have extra time, chilling the mixture for 20 minutes or so will make it easier to roll out the meatballs.) Form meatballs: Use your hands to form the mixture into meatballs about 1 1/4-inch to 1 1/2-inch wide and place them on a plate or sheet pan. This recipe should make about 40 meatballs. Note that the meatballs will be a bit on the wet side. Brown meatballs on all sides: Heat 3 Tbsp of butter in a large sauté pan on medium heat. When the butter is melted and foamy, start adding some meatballs to the pan. Working in batches as to not crowd the pan, slowly brown the meatballs on all sides. Use a spoon or tongs to turn them. Handle the meatballs gently so they do not break apart as you turn them. Once the meatballs have browned on all sides and are just cooked through, remove them from the pan to a bowl. You'll warm the meatballs in the sauce later.
In same Dutch Oven, heat the canola oil and bacon fat, (adding more oil if necessary). Remove from pan. Sauté the mushrooms & onions until they begin to brown in the remaining oils in the pan . Remove from pan.
Add garlic and thyme and leftover flour. Cook until light brown (roux) and deglaze with Madeira scrapping brown bits from pan, add beef stock. Bring to a boil stirring constantly. Add Worcestershire.
Add beef broth, mushrooms onions, Turkish bay leaf, ketchup and Kitchen Bouquet. Bring back to boiling then reduce heat to simmer for about 30-35 minutes.
Take off the heat, add sour cream
Serve over the buttered noodles. Sprinkle parsley on top |
This recipe for David's Swedish Meatballs is from